- 2 cups reduced-fat Ricotta cheese
- 1/2 pound Gruyere cheese, grated
- 3 tablespoons chopped onion
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 10 slices white bread, crust removed, cut into fourths and toasted
- Step 1
- Mix, mound mixture on toast squares.
- Step 2
- Bake at 350°F for 6 to 8 minutes.
Easily can be frozen and reheated from freezer to oven.
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